Heat milk, sugar, salt, and butter in a small saucepan and let cool. In a separate bowl, beat the egg and combine with the yeast. Then add the yeast/egg mixture to the lukewarm milk (if too hot, it will kill the yeast). Let yeast bloom (or froth) for 10 minutes or so. Add 3 1/4 cups Better Batter gluten-free flour to the bowl of a stand-alone mixer. Pour in the milk/yeast mixture and gently mix together. Once combined, beat with a dough attachment for 3 minutes at high speed.

Dust a pizza stone with gluten-free flour. With wet hands or a rolling pin, spread 1/2 of the dough into a flat circle on the pizza stone. Polk a few holes with a fork. Let rise for about 1 hour (sometimes it doesn’t rise very much, but that is okay).

Place in oven and bake for 7-10 minutes, until the top and edges are brown. Remove from oven. Brush with olive oil to prevent the sauce from absorbing into the crust. Spread pizza sauce on crust. Layer with sliced Boar’s Head pepperoni (cover the entire pizza with a single thin layer). Add the grated mozzarella. Sprinkle the chopped Boar’s Head pepperoni over the top of the cheese. Bake for about 10 minutes. It is ready when cheese starts to bubble and brown around the edges. Enjoy!

The other half of the dough mixture can be used to make another pizza, pizza pockets, or a loaf of bread.